Bourbon-Baked Apples with Caramel Sauce and Pecans

I don’t even know.

I just poured bourbon over the apples, baked them, and served them with cinnamon ice cream.

Each apple is filled with my favorite crispy crumble mixture—basically a mini apple crisp inside an apple. Then it’s doused with bourbon and topped with ice cream.

I don’t know why I do these things, but the result is dangerously good.

If bourbon isn’t your thing, try spiced rum, another liqueur, or even red wine — each will add a different, delicious note. Now I want to test them all.

Bourbon Baked Apples

Yield:

6
apples

Prep Time:
20

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5 from 7 votes

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Ingredients

6 large Honeycrisp apples
2/3 cup oats
2/3 cup loosely packed brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup softened unsalted butter
1 teaspoon vanilla extract
1 cup apple cider
1/3 cup bourbon (or less, to taste)
cinnamon ice cream for serving (or pumpkin or vanilla)

Instructions

Preheat the oven to 400°F. Core each apple about two-thirds of the way down using an apple corer or a paring knife, leaving the bottom intact. If using a knife, cut a circle around the stem and remove the core and seeds with a spoon.
In a bowl, combine the oats, brown sugar, flour, salt, and cinnamon. Add the softened butter and vanilla, then mix with a fork and your hands until the mixture clumps together. Stir in chopped nuts if you like. Divide the crumble evenly and stuff it into each cored apple, pressing gently. Sprinkle extra cinnamon on top if desired.
Arrange the apples in a large baking dish. Pour the apple cider and bourbon into the pan around the apples. Bake for about 45 minutes, checking after 30 minutes if your apples are smaller—baking time will vary with apple size. Every 10 minutes or so, spoon the cider and bourbon mixture over the apples so they stay moist and absorb flavor. When the skins are wrinkled and slightly darker, remove from the oven and serve immediately with a scoop of cinnamon ice cream.

Course: Dessert

Cuisine: American

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